Easy Homemade Corn Chowder 30 Min Meal

Smoky bacon, sweet fresh corn, cream, and chicken broth, this delicious combination is savory and sweet all in one.

Ingredients in Corn Chowder

A chowder (like seafood chowder) is a rich soup that has been thickened with a roux, some cream or even crackers! This corn chowder is thick and chunky with a creamy base. It is a great way to enjoy fresh corn on the cob or even leftover grilled corn.

BACON – Bacon adds a delicious smoky salty flavor to this recipe. It can be substituted with ham.

POTATOES – The potatoes in this recipe add thickness and texture. Sub it sweet potatoes.

CORN – Celery and onion add flavor to the base… and corn, well, it makes this chowder amazing! It adds summery freshness and an irresistible sweet flavor. Use leftover boiled corn on the cob. If you don’t have corn on the cob, no problem, use frozen or canned corn.

BROTH – I use a combination of broth and cream in this recipe for both flavor and creaminess (of course).

Feel free to add in whatever you want, cheese is a great addition too!

To Make Corn Chowder

.Fry the bacon until crisp, drain and crumble. Sauté the onion and celery until softened.
Add potatoes, chicken broth, and seasonings. Simmer until potatoes are soft.
Add the corn, simmering a few minutes more before adding milk and cream. Simmer until slightly thickened.
Remove from heat and stir in the bacon. Adjust seasonings to taste and serve hot with warm homemade biscuits.

To Thicken

This should come out plenty thick enough but if you’d like it thicker you can add a cornstarch slurry (equal parts cornstarch and water) a little bit at a time while the soup is simmering.

This easy chowder can be a meal in itself, served with cheesy breadsticks, corn bread, or oyster crackers. It can also be served on the side or as a prelude to a dinner of grilled chicken.

Can You Freeze Chowder?

Leftover corn and potato chowder can be refrigerated for up to three days, but shouldn’t be stored in the freezer. Freezing won’t affect the taste, but it will cause the milk solids to separate as they thaw, and the broth will be grainy and look unappetizing.

How to Freeze Creamy Soups

But don’t despair! You can make it in advance for the freezer, just follow the recipe, but leave out the dairy. Cool in freezer containers, leaving an inch of headspace for expansion. When ready to thaw, pop it back into a pot on low heat. When liquefied and simmering, stir in the milk and cream, and you’ll have steaming bowls of delicious corn chowder on the table in no time!

Try These Tasty Chowders

Ham and Corn Chowder – rich creamy broth
Creamy Seafood Chowder – seafood lovers delight!
New England Clam Chowder – ultimate comfort food with clams
Slow Cooker Corn Chowder – simmer all day long!
Chicken Corn Chowder – 30 minute meal